Got empty graham crusts in your pantry waiting to be filled? I did. My first thought was to make a coconut cream pie. Ah but I was missing one ingredient!! I wasn’t in the mood though to go out to buy one thing. After searching through recipe after recipe, I found this heavenly pumpkin pie for which I already had everything! I am just in love with the small size too. No worries about cutting the perfect slice.
I’ll definitely be taking advantage of this fall season so keep posted to see what other delights will be coming soon!
Printable Recipe Here
Mini Pumpkin Pies
- 12 mini graham cracker crusts
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin spice
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 (5 ounce) can of evaporated milk
Preheat: 350 F
- In a medium bowl, mix together the sugar, salt, pumpkin spice, egg, pumpkin puree, vanilla, and evaporated milk
- Put the pre-made crusts on a baking sheet and fill with the pumpkin pie mixture
- Bake for about 15-17 minutes or until the filling no longer jiggles when you shake it
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Whip the cream until stiff peaks are about to form
- Mix in the sugar and vanilla extract until peaks form
- Scoop into a piping bag with a fitted tip and place one star on each cooled pie
Recipe adapted from My Baking Addiction
-You can find the pre-made graham crusts in the baking aisle (Walmart, Kroger, etc)
-Wait for the pumpkin pies to cool before icing them so that the icing does not melt off
-If you want to try a variation of this recipe, try Nutella Pumpkin Pie from a previous post of mine here
The best part about this season has definitely got to be all the pumpkin spiced desserts and drinks out. Most commonly known are probably the famous Starbucks Pumpkin Spice lattes or those Sprinkles Pumpkin Spice cupcakes. Even grocery stores are swimming with this unique flavor in generic cakes, cupcakes, pies, etc. It was crazy, but I actually found a cream cheese that was pumpkin flavored. It tasted pretty normal, just with the pumpkin spice flavor added in. The best though was the Pumpkin Pecan creamer, which was just perfect with my morning coffee. I know… I’m on a pumpkin flow here haha.
Of course it’s nice seeing all these delicious desserts at stores where you can conveniently buy them. What’s even better though is when you can make them freshly without that commercial taste. Check below for a Pumpkin Spice Cupcake recipe as well a Pumpkin Ice-cream recipe :)
Pumpkin Spice Cupcakes
Cream Cheese Pumpkin Cupcakes: recipe from a previous post found here.
Pumpkin Spice Ice Cream
Homemade Pumpkin Spice Ice Cream
Printable Recipe: Here
- 5 egg yolks
- 2 cups heavy cream
- 1 cup pumpkin puree
- 3/4 cup of dark brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- Pinch of nutmeg
- Whisk the pumpkin puree and vanilla extract together and refrigerate for about 3-8 hours
- Combine 1 1/2 cups of heavy cream and 1/2 cup of brown sugar in a saucepan over medium heat
- Cook for about 5 minutes, till bubbles form around the edges of the pan
- Whisk the egg yolks, cinnamon, ginger, salt, nutmeg, 1/4 cup of brown sugar, and 1/2 cup of heavy cream until combined in a separate bowl
- Remove the heavy cream mixture from the saucepan and whisk about 1/2 cup of it into the egg yolk mixture
- Pour the combined mixture back into the saucepan and cook it over medium heat until it thickens (do not let it boil)
- Strain through a sieve into a bowl
- Place this bowl in another bowl full of ice-water
- Whisk the pumpkin puree into this custard like mixture and refrigerate for 3-24 hours
- Cover it with a plastic wrap pressed on the surface to prevent a skin from forming
- Transfer your custard to an ice-cream maker and freeze it according to the ice-cream maker’s instructions
Wow. I can’t believe that I haven’t posted anything for about a month. Things have been pretty crazy with all my classes and college but nevertheless, here is something quite amazing to make up for the long hiatus! Trifles are so versatile which is one of the characteristics that makes them so amazing. More of a fan of red velvet cake? Well just throw in a couple chunks of that and a pudding layer and you will be good to go. If you want a healthier version, try pineapple cake and top it with various fruits. Not only does it look great, but it is the perfect easy dessert to make for a large group. Food really does bring people together so take advantage of this recipe to invite over a couple of friends :)
- Ready Made Pumpkin Cake (recipe found here)/ Spice box cake mix
- 1 box vanilla pudding
- 1 cup fat free milk
- 1/2 cup pumpkin puree
- 1 tbsp brown sugar
- 1 tsp pumpkin spice mix
- 2 (12 oz) containers of Cool Whip topping
- Optional: crushed gingersnaps for topping
- Bake the cake using either of the above options
- Meanwhile, whisk together the milk and pudding mix until thickened
- Fold in 1 container of Cool Whip, 1/2 cup of pumpkin puree, and all the brown sugar and pumpkin spice (leave the other container of Cool Whip for the layer of whipped cream)
- In a large trifle bowl, layer the cake, pudding pumpkin mixture, and whipped cream till you fill up the bowl
- Top with the crushed gingersnaps and a couple dashes of pumpkin spice too
There’s no season for me when it comes to pumpkin spice anything. It can be eaten anytime & anywhere. Some foods though do just happen to taste better in certain types of weather than others. I guess we can say that Pumpkin Spice is one of those, because it just goes perfect with the nice crispy & chilly fall weather outside! I am in love with this weather because it brings back so many of my past memories from chilly Chicago winters. I always look forward to the Starbucks signature seasonal drinks, one of them being the Pumpkin Spice Latte. The last time I bought it though, it just tasted too sugary and syrupy so I decided that I should attempt to remake it on my own terms. The recipe I found was amazing because it makes enough to last you for about 8 lattes. You can just refrigerate it during the week and take it out whenever you please.
The Famous Pumpkin Spice Latte
For the Pumpkin Spice Syrup:
- 1 15 oz. can of pumpkin puree or 2 cups of homemade pumpkin puree
- 2 cups milk
- 1/2 cup of sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoons vanilla extract
- 1 tablespoon cinnamon
- 2 1/2 teaspoons pumpkin spice mixture or ( 1 tsp nutmeg, 1 tsp ground dried ginger, 1/2 tsp ground cloves, 1/4 tsp allspice)
- ready made coffee
- whipped cream
- Combine all the pumpkin spice ingredients in a blender and puree for about 30 seconds or till your desired consistency
- Pour about 1/2 cup of the mix in a mug and microwave for about 15 seconds
- Add a cup of hot brewed coffee and stir
- Finish it off with some whipped cream and pumpkin spices
- Pour the rest of your mixture in a container to put in the fridge (it will last up to one week)
Chocolate Swirl Pumpkin Pie
Crust (or pre-made graham cracker 9 inch crust)
- 1 1/2 cup crushed gingersnap cookies
- 5 tablespoons butter, melted
- 2 tablespoons sugar
- pinch of salt
Pumpkin Pie Filling
- 3 eggs, room temperature
- 15 oz. of pumpkin puree (1 can)
- 1/2 cup heavy cream (or coconut milk)
- 1/2 cup brown sugar
- 2 1/2 teaspoons of pumpkin spice mix (make your own: 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp nutmeg)
- 1/2 teaspoon salt
- 1/2 cup Nutella (or ½ cup of chocolate chips)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Preheat to 350 F
- If making your crust from scratch, spray a 9 inch pie dish with nonstick cooking spray and set aside. Combine the crushed gingersnap cookies with the butter, sugar, and salt. Press into the prepared pie dish about halfway up the side. Bake the crust for about 10 minutes and let it cool.
- Whisk the eggs together and add the remaining ingredients for the pie except for the Nutella/chocolate.
- Reserve one cup of your mixture and set aside. Pour the remainder of the pie mix into the crust.
- Microwave the Nutella for 30 seconds. Mix the reserved cup of pie mix with the Nutella until well combined.
- Drop spoonfuls of the mix all over the pie and swirl it gently with a knife.
- Bake for about 55 minutes or until the filling is set (it will jiggle slightly).
- Cool for an hour.
- For the whipped cream topping: whip the cream, vanilla, and sugar for 3-5 minutes until stiff peaks form using an electric hand mixer or hand whisk.
– if your pie survives a day in your household, you can store the pie for up to four days refrigerated or can freeze it for up to 3 months
– you can make this recipe without the chocolate swirl if preferred
-if using mini graham cracker crusts, decrease the baking time from 55 minutes to 15-17 minutes
Any favorite seasonal recipes or foods?
OMG its almost October! First off, if you know anything about me, it’s that I’m really obsessed with pumpkin. Not so much the actual pumpkin, but more the pumpkin spice flavor. I’ve had many a highlight day when I randomly find a pumpkin flavored dessert in season. Recently Starbucks got the Pumpkin Spice Latte and Pumpkin Spice Frapp back in! As well, Sprinkles Cupcakes also has Pumpkin Cupcakes every Tuesday and Thursday depending on locations. Einstein’s Bagels has Pumpkin Bagels and Muffins. The list could really go on and onnnnnnn….. ANYWAYS.. I know y’all really want the recipe for the deelish cake below which is of course pumpkin spice flavored! It’s one of my favorite recipes that I’ve made many times. The last time I made it was hilariousss because of course what did i forget?? Only the most important ingredient that makes it what it is- the pumpkin spices.. Lol.
Pumpkin Spice Cake
- 4 eggs
- 2 cups canned/homemade pumpkin puree
- 2 cups of flour
- 1 2/3 cups of sugar
- 1 cup oil
- 2 tsp baking powder
- 2 tsp cinnamon or pumpkin spice mix
- 1 tsp salt
- 1 tsp baking soda
Preheat: 350 F
- Beat eggs, sugar, and oil together. Add pumpkin and mix well.
- Add the remaining ingredients and you are good to go!
- Pour the batter in a greased pan and bake for 30 minutes.
Whenever you get milkshakes, you think of the traditional chocolate, vanilla, oh and strawberry. It’s always nice to try something different instead of ordering the same flavor every single time. The first time I tasted the wonderous Pumpkin Pie Milkshake was at Fuddruckers, a restaurant well known for their fresh and juicy burgers. It was their highlighted dessert around the October fall season when pumpkin spice is usually found as a special everywhere from the Starbucks Pumpkin Spice Latte to Einstein Bagels’s Pumpkin Spice Muffin. A picture of the irresistible shake was displayed on this huge sign near the entrance and looked oh so yummy, so I decided I must have one! The shake was pure perfection and to me seemed the best way to enjoy pumpkin pie at any time of the year.
Pumpkin Pie MilkShake (makes 2)
- 1 pint of vanilla ice cream (amount depends on how thick you want the shake to be)
- 1 1/2 cups of unsweetened pumpkin puree
- 1/2 cup of whole milk
- 3 sheets of graham crackers
- 1 teaspoon of vanilla extract
- 2 teaspoons of pumpkin pie spice
- pinch of fine sea salt
- Blend all the ingredients together until at a consistency suitable for you.
-If you reallyyy want to make this shake yet don’t have some pumpkin puree on you, it will be fine if you make the recipe without that ingredient because the pumpkin pie spice will give it the pumpkiny flavor ( though it really does taste better with the pumpkin puree which you can find directions for making it from scratch on one of my earlier posts )
-if you don’t have pumpkin pie spice, you can make the mixture by using 1 tsp ground cinnamon, 1/2 tsp ground ginger, pinch of ground clove, and a 1/2 tsp of nutmeg. There are many different ways you can make the pumpkin spice so adjust it according to what you have and to achieve the perfect flavor for you!
My first try at this delectable dessert
The second time around that I made it, I decided to put it in a fancy cup, along with whipping cream and a sprinkle of pumpkin pie spice to top it off
Now something else I’ve discovered is Cherry Lime Soda. It’s very simple and can be compared to Sonic’s Cherry Limeade (though I think this one is better because it is healthier and you know what is going in it). All you do is get a can of sparkling water-any brand- and add the syrup of your choice. I bought the syrup from Sam’s Club though it can probably be found elsewhere.
Cherry Lime Soda
- 1 can of sparkling water
- 1 bottle of flavoring syrup
Put some crushed ice in a glass. Add the sparkling water and then the syrup to your liking.
If you are a fan of anything that has pumpkin in it, then you may already know this. If not, read on to find out what you can do to make a simple pumpkin into an ingredient widely used in a variety of recipes: pumpkin puree. Yes I know it’s not pumpkin “season”, but pumpkins are enjoyable year round when it comes to cooking whether it be in a pumpkin cake or even pumpkin hummus dip…
This recipe is probably one of the easiest. All you need is a pumpkin!
Cutting it in half, you’ll discover a craterful of seeds and stringyness that need to be scooped out.
Using a spoon or other utensil, remove the seeds and strings. The strings will be sort of difficult to take out so it’s fine, it doesn’t have to be perfect. You can save the seeds for roasting later instead of throwing them away.
Cut each half into pieces and put them on a baking tray for roasting.
Put them into the oven for about 40 minutes or until they look like this, all crinkly and slightly browned. (when you test it with a knife, it should feel like a cooked potato)
The tender pieces should be easy to peel now with a knife.
Blend a couple chunks at a time until the mixture is very smooth. Add a teaspoon of water if needed.
Package it in freezer bags for later use in yummy desserts, entrees, etc!
Homemade Pumpkin Puree
Makes: Depends on size of pumpkin (I got 7 cups from mine)
- Preheat oven to 350 F
- Cut the pumpkin in half and remove the strings and seeds. Save the seeds for roasting later
- Cute each half into pieces and place on a baking sheet
- After about 40 minutes of roasting or until tender, peel the pumpkin pieces with a knife
- Place the peeled pumpkin chunks in a blender (add a tsp of water if need be)
- Blend until the pumpkin puree is very smooth
- Package in freezer bags for future use